[1]万 明,廖焰焰,王筱兰*.曲霉型豆豉中高产酒精酵母菌的定向筛选及分子鉴定[J].江西师范大学学报(自然科学版),2018,(01):106-110.[doi:10.16357/j.cnki.issn1000-5862.2018.01.18]
 WAN Ming,LIAO Yanyan,WANG Xiaolan*.Directional Selection and Molecular Analysis of Yeast Strains with High Alcohol Yield in Aspergillus-Type Douchi[J].Journal of Jiangxi Normal University:Natural Science Edition,2018,(01):106-110.[doi:10.16357/j.cnki.issn1000-5862.2018.01.18]
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曲霉型豆豉中高产酒精酵母菌的定向筛选及分子鉴定()
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《江西师范大学学报》(自然科学版)[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年01期
页码:
106-110
栏目:
化学与生命科学
出版日期:
2018-02-20

文章信息/Info

Title:
Directional Selection and Molecular Analysis of Yeast Strains with High Alcohol Yield in Aspergillus-Type Douchi
文章编号:
1000-5862(2018)01-0106-05
作者:
万 明1廖焰焰2王筱兰2*
1.南昌工学院基础教学部,江西 南昌 330108; 2.江西师范大学生命科学学院,江西省亚热带植物资源保护与利用重点实验室,江西 南昌 330022
Author(s):
WAN Ming1LIAO Yanyan2WANG Xiaolan2*
1.Department of Basic Education,Nanchang Institute of Science and Technology,Nanchang Jiangxi 330108,China; 2.College of Life Science,Jiangxi Provincial Key Laboratory of Protection and Utilization of Subtropical Plant Resources,Jiangxi Normal University,Nanchang Jiangxi 330022,China
关键词:
豆豉 产酒精菌株 筛选 鉴定 酿酒酵母
Keywords:
Douchi producing alcohol strains screening identification Saccharomyces cerevisiae
分类号:
Q 946.5
DOI:
10.16357/j.cnki.issn1000-5862.2018.01.18
文献标志码:
A
摘要:
从传统曲霉型豆豉发酵阶段的微生物用TTC培养基进行分离、初筛和复筛,获得1株高产酒精的菌株,用重铬酸钾法测定该菌株产乙醇的能力为2.14 mg·mL-1.将该菌株进行形态学鉴定及将所获得的ITS序列输入NCBI中进行Blast比对和构建系统进化树等分子鉴定,发现该菌株与酿酒酵母(Saccharomyces cerevisiae)的相似度高达100%,联合形态学鉴定和分子生物学鉴定,鉴定该菌株为酿酒酵母.研究结果为制作风味良好的豆豉提供基础,同时也为豆豉工业化生产提供良好的菌源.
Abstract:
The microorganisms in this study were isolated,first screened and second screened from the fermentation stage of Aspergillus-type douchi by using TTC medium.Finally,a high-yield alcohol strain was gotten,the ability of producing alcohol was 2.14 mg·mL-1 by using the potassium chromate method.By the morphological identification,and ITS molecular biological identification,which included putting the ITS sequence into NCBI for BLAST to comprise with other high similarity sequences and constructing the polygenetic tree,it was found that the similarity between the strain number 6 and the Saccharomyces cerevisiae reached up to 100%.Finally,combinating the morphological identification with the molecular biological identification,the strain No.6 was identified as Saccharomyces cerevisiae.The high-yield alcohol strain Saccharomyces cerevisiae from this study lay a good foundation for latter producing the better flavor of douche,meanwhile,provides a good bacterial source for Douchi industrialization.

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备注/Memo

备注/Memo:
收稿日期:2017-09-14
基金项目:国家自然科学基金(31760449)资助项目.
通信作者:王筱兰(1965-),女,江西景德镇人,教授,博士,主要从事发酵微生物应用研究.E-mail:xlwang08@aliyun.com
更新日期/Last Update: 2018-02-20